Ingredients
- 2-3 pounds beef shank (I had 1 beef shank and 1 beef soup bone with meat)
- 1 small onion, carrot, and celery stalk
- 1/4 cup Worcestershire sauce
- 1 packet onion soup mix
- 1 teaspoon each spices: garlic powder, onion powder, pepper, basil, parsley, oregano
- 1 28 oz can crusted tomatoes -- or -- tomato juice
- 1 pound fresh vegetables on-hand (I used 1 medium white potato and 1 medium celery stalk)
- 1 pound bag frozen mixed vegetables (454g)
- 3 cups vegetable stock (no sodium)
- 1 tablespoon vegetable oil
- *water as needed to add to soup pot
Directions
- 1
Brown the beef shanks in about 1 Tablespoon of oil. Cook about 5-7 minutes per side on medium-high heat.
- 2
Once the beef shanks are browned, remove them and sauté grated carrots, chopped celery, and diced onion.
- 3
When the chopped vegetables are softened, add the tomato juice or other canned tomato product.
- 4
Return the beef shanks to the pot, add vegetable stock to cover them with liquid, and simmer for 1 hour.
- 5
After simmering for 1 hour, add the onion soup mix and Worcestershire sauce. Boil for another 30 minutes.
- 6
30 minutes later, add the spices. Add more water or vegetable stock if needed.
- 7
After adding the spices, add the potato, celery, and frozen mixed vegetables. It's important to add the vegetables about 30-40 minutes before the soup is done: this way, the vegetable will still be whole and won't fall apart.
- 8
If needed, remove the beef shank and cut the meat into small chunks.
- 9
Once the meat is tender and the vegetables are cooked, serve the soup.